MAKES 4 SERVINGS
Per serving: 311 calories; 29 g protein; 14 g fat; 18 g carbohydrate; 348 mg
calcium; 1,011 mg sodium; 80 mg cholesterol
Spray 10-inch nonstick skillet with nonstick cooking spray and set over medium heat;
add onion and garlic and cook, stirring constantly, about 1 minute. Add tomatoes and
reserved liquid, the mushrooms, pepper, and .seasonings and cook, stirring.
occasionally, until sauce is thickened, 5 to 8 minutes."
Transfer half of sauce to medium heatproof mixing bowl, reserving remaining sauce; add
chicken to bowl and mix thoroughly. Set aside.
Preheat oven to 375F. Set 8-inch nonstick skillet over medium heat; add l tortilla and heat,
turning once, just until tortilla becomes flexible, about 1 minute (do not overcook). (Or microwave)
Carefully remove tortilla from pan and lay flat; spread 1/2 ounce cheese along center, top with
1/4 of chicken mixture, and roll to enclose. Set seam-side down in 8 x 8 x 2-inch baking dish;
repeat procedure 3 more times. Pour reserved sauce over enchiladas, top with remaining cheese, and
bake until cheese is lightly browned, 15 to 20 minutes.
May top with olives; serve with yogurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (444g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 503 | ||
Calories from Fat: 340 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.8g | 50 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 119.1mg | 37 % | |
Sodium 709.5mg | 24 % | |
Potassium 313.7mg | 8 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 10g | ||
Protein 30.1g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 503
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